Sunday, May 11, 2008

wild rice soup

i love soup. i sure do. unfortunately i'm without my cookbooks at the moment so i had to make do with what i have on hand right now. this recipe was a bit bland in my opinion but could be spruced up to be much better. also, it is hard to photograph this soup without making it look like a steaming bowl of vomit. D:

wild rice soup
from betty crocker's new cookbook
(my comments in italic)

prep: 20 min
cook: 25 min
makes 5 servings, ~1 cup each

2 tbsp margarine or butter
2 medium stalks celery, sliced (1 cup) i used 3
1 medium carrot, coarsely shredded (1 cup) even though i hate carrots i put in some anyway.
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup) i omitted this because i hate cooked bell peppers more than i hate carrots.
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups cooked wild rice
1 cup water i used about half a cup of water
1 can (10 1/2 oz) condensed chicken broth i used uncondensed vegetable broth, about 14 oz
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

1. melt margarine in 3-quart saucepan over medium-high heat. cook celery, carrot, onion, and bell pepper in margarine about 4 minutes, stirring occasionally, until tender.
2. stir in flour and pepper. stir in wild rice, water, and broth. heat to boiling, reduce heat to low. cover and simmer 15 minutes, stirring occasionally. this seemed like too long so i only simmered for about 10.
3. stir in half-and-half, almonds, and parsley. heat just until hot (do not boil).
(i shredded some marble cheddar on top since i felt the flavor was lacking somewhat.)

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